Ingreadient

• 1 tablespoon vegetable oil
• 1 medium yellow onion, chopped
• 1 pint grape tomatoes, halved
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
• 8 ounces whole-wheat penne or rotini
• ¼ cup chopped fresh basil, plus more for garnish
• 1½ cups low-sodium chicken broth
• 1½ cups reduced-fat milk
• ½ cup reduced-fat sour cream
• 6 tablespoons all-purpose flour
• 1 tablespoon italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon dry mustard
• ½ teaspoon plus ⅛ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup shredded low-moisture, part-skim mozzarella cheese
• balsamic glaze for garnish (optional)